Recipes: Favorites from Jean-Georges Vongerichten

Sept. 19, 2008

Chef Jean-Georges Vongerichten has made a name for himself across the globe by creating new recipies out of old favorites and infusing his restaurants with the latest in international cuisine. On the heels of the opening of his latest restaurant, Matsugen in New York City, Vongerichten shares a few of his recipes.

Combine all and heat stirring until butter is very foamy. Continue to cook for the 30 seconds and strain though a chinois. Keep at room temp for service, refridgerate overnight.

Lobster

Cut lobster tails into natural segments and season with salt and white pepper. Put in a pot and cover 2/3 with mace butter. Put in oven and cook until ¾ cooked. Cook claws in mace butter seperately. Arrange lobster in center of large bowl and top with claws. Drizzle mace butter to cover bottom of bowl. Top with lychee salad.

Charred Corn Raviolis, Cherry Tomato Salad and Basil Fondue

Grill peeled corn until well charred and remove from cob. Measure 1 quart of kernels. Sweat shallots and chili in butter. Add corn and toss well then add heavy cream, in additions (like risotto) until corn is cooked and tightly glazed. Season with salt and rosemary and make raviolis using standard JGV pasta.

Squeeze out excess water and cover with olive oil and puree on high speed until bright green. Shock in a bowl over ice and season with salt and pepper.

Corn removed from cobMixed baby basil

Sauté a little corn in foamy butter until tender and add water to almost cover. Mount with butter and emulsify. Season with basil puree and add raviolis which have been poached in simmering water. Sauce should be creamy and brothy, not thick and should be bright light green. Place in a small bowl and top with the cherry tomatoes, then sprinkle with the baby basil.